Reviewed: Aug. 18, 2009

AWESOME!!! I cut the onions thick and made a "bed" for the roast(I don't have a rack) and I doubled all spices making it almost like a breading. I also let it sit for about 20 minutes, like another viewer suggested. It was superb! Thanks for the new staple!

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Reviewer:

Jessie

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Reviewed: May 25, 2009

I changed a couple things based on availability, but the roast turned out tasty and juicy, and it looked nice too. One of the best we have had, and hubby has asked for it again. I did not use the ginger (not big fans), and used garlic powder with a pinch of salt (did not have garlic salt). I do not have a roasting rack so I simply roast it in a foil-lined pan with no liquid. I used the onions to start but they burnt to a crisp so I removed them- will try cutting them thicker next time. After an hour and a half it was done perfectly (at 350)and the drippings made a tasty au jus.

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robybird

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

Since the first time I made this recipe it has been one of my favorites. SO easy to make and the flavors are perfect together. I have made this for years now. I change nothing except I do let it (rest) wrapped in foil for 15 minutes before serving and slice very very thinly.

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sharon

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

My roast came out a little dry even though I used the convection bake setting on my oven and reduced the heat by 25 degrees. Maybe I sliced the onion too thin, but the slices just cooked to a charred paper consistency and added nothing to the meat's flavor. I wasn't sure I liked this combination of flavors - the ginger and paprika seemed at odds.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Feb. 6, 2008

Remove the roast when it reaches about 145 degrees - remove from pan, tent loosely with aluminum foil, allow to rest at least 20 minutes, and it will cook enough to be safe, but will much, much moister, especially the leftovers.

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MUSIC_MINX

Cooking Level: Expert

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Reviewed: Jan. 27, 2008

This has to be my favorite pork dish! The flavors are fabulous, and it is so easy to make. The meat comes out moist every time. Thank you for posting this.

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